Directions: In a food processor, chop the parsnip and potatoes to a coarse pulp.

Add to a mixing bowl with the onions, chives and egg. Mix well.

Heat the oil in a skillet. While the oil heats up, use your hands to form the potato cakes. Simple scoop out a palm-sized amount of the mixture and mash into a cake shape. Shake off any excess moisture and drop into the oil.

Fry until golden brown. Flip and repeat on other side.

Serve hot with a dollop of sour cream and spicy mustard ( I prefer Coleman’s hot English mustard). Add chopped chives for color.

Dig in.

Keep in mind that this works just as well for hash browns if you don’t feel like forming potato cakes (or if you can’t get the hang of it).

With the baby asleep, I’m off to the store to get my potatoes and parsnips – Jenn, your last few lines here made me laugh!

“Keep in mind that this works just as well for hash browns if you don’t feel like forming potato cakes (or if you can’t get the hang of it). It’s all gonna end up in the same place anyway, right? In my belly!”

Great idea incorporating another root veggie to keep it high in nutrients! I’ve never made potato pancakes but have always wanted to try! I mean, there’s aloo tikki in India which is kind of similar, but these sound easier to make